Easy Breakfast Sausage                   

 Place all ingredients in Food processor in the following order:                                   

                                                                            

  ½ c  water
  ¼ c Bragg’s Liquid Aminos (or Soy Sauce)
  ¼ c Olive or Canola Oil
1½ c gluten flour
  ½ c quick oats  (optional, but makes them a little softer)
2 TBSP Sausage Seasoning Mix

TIPS: You may want to reduce the Bragg's or Soy Sauce to cut down on the saltiness.  About ¼ c cooked pureed beets can be added to give a red meat like colour to save one step, place the beets in with the liquid whiz till smooth, then add the rest of ingredients.

Spin until thoroughly mixed, pinch a little product, if not sticking together, add a little more water.                             

Cut aluminum foil Approx 10-12 inches long.  Place all of the mix on foil, form into sausage shape,  wrap foil abound product into a roll, and twist ends, to make one sausage roll.   

Bake on a tray or pan at 350 F for 1 hour.  Cool, unwrap, slice a little thicker then ¼" thick, will make between 15-18 pieces, freeze individually on a cookie sheet, then place in freezer bags, and use as needed.                           

Make Ahead Seasoning Mix

 8 TBSP Sage

3 TBSP Ground Rosemary

3 TBSP Marjoram

3 TBSP Sweet Basil

3 TBSP Garlic Powder

2 TBSP Salt

2 TBSP Cumin

To make a smaller amount substitute teaspoon Measures for the Tablespoons.